Zoodles are a tried-and-true Whole30 staple, but this recipe for Whole30 Spicy Pork & Pesto Zoodles takes the beloved spiralized veggies to another level. Make a big batch for Sunday night dinner, and enjoy the leftovers throughout the week.
Try This: Spicy Pork & Pesto Zoodles
Ingredients
- 1 lb of ground pork
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried red pepper flakes
- 2 tbsp coconut cream
Pesto
- 1/2 cup olive oil
- 2 cup fresh basil leaves
- 1 garlic clove
- 1/2 fresh lemon juiced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup pine nuts
- 2 tbsp nutritional yeast optional
- 4 medium zucchinis spiralized
Instructions
- SAUTE ground pork in a skillet on the stove with salt, pepper, garlic powder, smoked paprika, and red pepper flakes until cooked through, about 12-15 minutes. When done, do not drain excess fat. Stir in coconut cream.
- WHILE pork is cooking, blend pesto ingredients in a food processor or blender. Add to the cooked pork.
- IN a separate skillet, saute spiralized zucchini until soft and wilted, about 5 minutes. Transfer to a colander and allow excess moisture to drain, about 5 minutes. Then, gently stir in the pork mixture until well-combined.
- SPLIT into four servings and garnish with additional pine nuts, if desired. Store leftovers in the fridge for up to three days.
- Enjoy!
